Sugar Related

(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT)
(19) World Intellectual Property

Organization
International Bureau (10) International Publication Number
(43) International Publication Date WO 2017/203494 Al
30 November 2017 (30.11.2017) W !P O PCT
(51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every
A23L 2/00 (2006.01) C13B 10/00 (201 1.01) kind of national protection available): AE, AG, AL, AM,
A23L 2/02 (2006.01) C13B 10/02 (201 1.01) AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ,
A23L 2/04 (2006.01) C13B 20/16 (201 1.01) CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO,
A23L 2/08 (2006.01) DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN,
HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, KP, KR,
(21) International Application Number:
KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG,
PCT/IB2017/053 137
MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM,
(22) International Filing Date: PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC,
2 7 May 2017 (27.05.2017) SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR,
TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
(25) Filing Language: English
(84) Designated States (unless otherwise indicated, for every
(26) Publication Language: English
kind of regional protection available): ARIPO (BW, GH,
(30) Priority Data: GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ,
20161 1018245 2 7 May 2016 (27.05.2016) IN UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ,
TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK,
(71) Applicant: NUTRICANE BEVERAGES PVT LTD. EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV,
[IN/IN]; B1/H2 Mohan Cooperative, Mathura Road, New
MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM,
Delhi 110044 (IN).
TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW,
(72) Inventors: KAPUR, Dipin; C-649, New Friends Colony, KM, ML, MR, NE, SN, TD, TG).
1st Floor, New Delhi 110025 (IN). GOEL, Sachin; 154
Neb Sarai, IGNOU Road, New Delhi 110068 (IN). JALAN,
Neeraj ; Emilia 6 1/2, Hamelia Street, Vatika City, Sector 49,
Gurgaon (IN).
(54) Title: PRESERVED SUGARCANE JUICE WITHOUT CHEMICAL PRESERVATIVES
(57) Abstract: This invention provides a process for preparing preserved sugarcane
juice without chemical preservatives in packaged form having long shelf life and thus
it offers consumers a healthy and hygienic product with many health benefits. More
0
particularly, the present invention relates to an improved process for the preparation of
XL ready^o-drink (RTD) sugarcane juice/beverage with long shelf life in multiple flavors.
i
o
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[Continued on next page]
Declarations under Rule 4.17:
— as to the identity of the inventor (Rule 4.1 7(i))
— as to applicant's entitlement to apply for and be granted a
patent (Rule 4.1 7(H))
— as to the applicant's entitlement to claim the priority of the
earlier application (Rule 4. 17(Hi))
— of inventorship (Rule 4. 1 7(iv))
Published:
PRESERVED SUGARCANE JUICE WITHOUT CHEMICAL
PRESERVATIVES
FIELD OF THE INVENTION:
[001] The present invention relates to a process for preparing a ready to

drink (RTD) preserved sugar cane juice/beverage in packaged form having long
shelf life in ambient conditions without adding chemical preservatives. More
particularly, the present invention describes process for preparation of
juice/beverage using pre-treatment of sugarcane, pH reduction, homogenization,
clarification and subsequent thermal treatment.
BACKGROUND OF THE INVENTION:
[002] There are various types of fruit juices available in the market in
packaged form but Sugarcane juice is rarely available in packaged form with long
shelf life containing no chemical preservatives while retaining its flavor and
nutritional properties. Sugarcane is one of the world's best-established industrial
crops that is efficiently grown and harvested to produce both food and bio-energy.
Brazil is the largest producer of sugar cane followed by India and China.
[003] Sugarcane contains 18-24% solids and the juice obtained from it is
a popular beverage in many countries. This natural product is reported to impart
health benefits to the consumers. However, the major problem encountered is the
lack of hygiene during crushing operation resulting in the contamination of the
juice with a heavy load of micro-organisms which arises due to improper cleaning
of the sugarcanes and handling of the finished product.
[004] Fresh Sugarcane juice is available and consumed in many countries

but the juice extracted from the canes turns dark brown and show sedimentation
during storage. It has very low shelf life i.e. 1-2 hrs at room temperature and 7-8
hrs at refrigerated temperature. Conventional preservation techniques such as heat
processing impart the taste of jaggery and the delicate flavor of juice is adversely
affected. Sugarcane variety and cultivation practices also affect the juice
characteristics.
[005] Sugarcane juice is not sold in packaged form because sugarcane

juice is not shelf stable for long time without use of chemical preservatives.
[006] Shelf life of existing juices are low both in refrigerated and non
refrigerated conditions. Previously developed juices are having chemical
preservatives which have adverse effect on our body. Tastes and flavors are not up
to the mark.
[007] Therefore in order to overcome the drawbacks criteria the present

invention performed technical research where different varieties were selected for
preparing sugarcane juice/beverage on the basis of yield and sensory attributes.
Sugarcane juice samples were prepared by reducing pH of raw sugarcane juice by
acid regulator followed by addition of antioxidants, emulsifier and minimal
thermal treatment.
OBJECTIVE OF THE INVENTION:
[008] The primary objective of this invention is to provide a process for

preparing ready to drink preserved sugarcane juice/beverage in packaged form
having long shelf life.
[009] Another objective of the present invention is to provide a ready to

drink preserved sugarcane juice/beverage without using chemical preservatives.
[010] Another objective of the present invention is to provide a flavored

(i.e. ginger/mint/lemon/masala and their combinations) sugarcane juice/beverage
in ready to drink shelf stable form.
[Oil] Another objective of the present invention is to provide a process
for preparing packaged sugar cane juice/beverage in hygienic form, which helps
in protecting consumers from getting infected with different diseases from
consuming sugarcane juice prepared under unhygienic conditions at roadside
stalls. Sugarcane juice from such places may also be contaminated with the saliva
of insect vector, which may lead to serious health hazards. Keeping this in mind
the present invention leads to the development of healthy, tasty and hygienic
sugarcane juice in packaged form with long shelf life.
SUMMARY OF THE INVENTION:
[012] Accordingly, the present invention provides a process for preparing

preserved sugar cane juice/beverage without chemical preservatives in packaged
form having long shelf life with the help of pre-treatment of sugarcane stem,
dilution of juice to a certain TSS, pH reduction by acid regulator, addition of class
1 or natural preservative, emulsification, homogenization and minimal thermal
treatment (i.e. steeping).
BRIEF DESCRIPTION OF THE DRAWINGS:
[013] The advantages and features of the present invention will be better
understood with reference to the following detailed description taken in
conjunction with the accompanying drawings, in which:
Figure - 1 illustrates the flow charts of the process of the present invention for
preparing sugarcane juice/beverage without chemical preservatives in packaged
form.
DETAILED DESCRIPTION OF THE DRAWINGS:
[014] In the following description, for purpose of explanation, numerous

specific details are set forth in order to provide a thorough understanding of the
present invention. It will be apparent, however, to one skilled in the art that the
present invention may be practiced without these specific details.
[015] In one embodiment of the present invention according to Fig.l it

shows the process of the present invention for preparing preserved sugarcane
juice/beverage without chemical preservatives in packaged form. The process
comprises of collecting fresh sugarcane stem, then sorting & grading, thereafter
washing and scrubbing of peel, thereafter blanching, juice extraction, filtration,
dilution of juice, acidification of juice, clarification, bottling & sealing, steeping
and finally storage at room temperature.
[016] In another embodiment of the present invention provides more

elaborately a preserved sugarcane juice/beverage without chemical preservatives
in packaged form, wherein the process for preserving sugarcane comprising the
following steps of:
- a suitable variety of raw sugarcane selected for preparing sugarcane juice

beverage;
- pre-treatment of sugarcanes were involved such as cleaning, sorting, washing

and scrubbing followed by blanching of scrubbed canes;
- after blanching canes were crushed by motor driven 3 roller juice extractor to
obtain maximum possible juice yield;
- sugarcane juice was then filtered. TSS (Total Soluble Solids), pH were recorded
and juices were subjected to physico-chemical and sensory evaluation;
- by following a certain proprietary process of juice extraction which allows: a)

use of any variety of sugarcane; b) minimal infiltration of the skin and peel; c) use
of natural acidity regulator and emulsifier;
- after extraction, dilution of juice was done to a certain TSS (i.e.l0-16°Brix);
- once dilution was done addition of permitted chemicals that includes acidity
regulator ( i.e. Tartrate buffer by adjusting pH 3.5-4.0), antioxidant (ascorbic acid
0.05-0.1%), common salt (0.10-0.20%), emulsifier (i.e. pectin 0.05-0.1%), natural
color and different flavors such as ginger (0.02-0.10% by wt./), mint (0.05-0.10%
by wt./), lemon (0.02-0.10% by wt./), masala (0.10-0.25% by wt./), cumin (0.05-
0.10% by wt./), black salt (0.05-0.10% by wt./), black pepper and their blends
were performed;
- after pH adjustment (i.e. 3.5-4.0), Clarification of juice was done;
- finally this Clarified juice was subjected to bottling, sealing, steeping (at 95-
100°C for 15-20 min.) and storage at room temperature;
[017] In another embodiment of the present invention is to provide a

preserved sugarcane juice/beverage without chemical preservatives in packaged
form, wherein the process comprising of Pre-treatment of the sugarcanes,
Filtration and homogenization of product, Clarification of sugarcane juice,
Steeping (minimal thermal treatment).
[018] Yet in another embodiment of the present invention is to provide

preserved sugar cane juice/beverage without chemical preservatives in packaged
form, wherein the pre-treatment of the sugarcanes which involves scrubbing of
peel to remove the wax and blanching of scrubbed sugarcane at 90-100°C for 5-10
minutes.
[019] Yet in another embodiment of the present invention is to provide

preserved sugarcane juice without chemical preservatives in packaged form,
wherein the filtration and homogenization of product involves filtration of juice
being done to separate the bagasse and particulate matter from juice and
homogenization of acidified juice being done for proper mixing of ingredients
such as acidity regulator, emulsifier, flavour, color and antioxidants.
[020] Yet in another embodiment of the present invention is to provide a
preserved sugarcane juice without chemical preservatives in packaged form,
wherein the clarification is being done at 2000-5000 rpm for 2-8 minutes.
[021] Yet in another embodiment of the present invention is to provide a

preserved sugarcane juice/beverage made without chemical preservatives in
packaged form, wherein the steeping (minimal thermal treatment) is being done
for pasteurization of product.
[022] Yet another embodiment of the present invention provides a

formulation of preserved sugarcane juice without chemical preservatives in
packaged form with the help of pre-treatment of sugarcane stem, dilution of juice
to a certain TSS (i.e.l0-16°Brix), pH reduction by acid regulator, addition of class
1 or natural preservative, emulsification, homogenization and minimal thermal
treatment (i.e. steeping).
[023] Yet another embodiment of the present invention the samples of

sugarcane juice/beverage were stored at room temperature in pre-sterilized bottles
and analyzed for physico-chemical, microbiological and sensory attributes at
every 7 days interval for 90 days and results are acceptable for long shelf life.
During storage period TPC (Total plate count), Coliforms and Yeast and Molds
were within limit as per standard guidelines. An acceptable quality beverage of
sugarcane juice with satisfactory storage stability for long shelf life at room as
well as refrigeration temperature could be prepared.
[024] Yet another embodiment of the present invention is that it is

hygienically produced in packaged form, is cost effective and contains no
chemical preservatives.
[025] Another embodiment of the present invention is that different types

sugarcane juice compositions are prepared in order to meet the inventive steps of
the present invention. The few Research & Development results to form the
desired persevered sugarcane juice/beverage are provided below in the form of
Examples-
Example 1 :
Suitable variety of Sugarcanes was selected for preparing sugarcane juice

beverage (1.0 tons) pre-treatment of the sugarcanes were done which involves
cleaning, sorting, washing , scrubbing of peel to remove the wax followed by
blanching of scrubbed sugarcane at 90-100°C for 5 minutes. After blanching
canes were crushed by motor driven 3 roller juice extractor to obtain maximum
possible juice yield. Approx. 600 litre juice (TSS 22° Brix) Were obtained and the
juice was then filtered through muslin cloth and sieve. TSS (Total Soluble Solids),
pH were recorded and juices were subjected to physico-chemical and sensory
evaluation. This juice was then collected in chilling tanks (at 5 ° C or below).
After extraction, dilution of juice was done by adjusting TSS approx. 15° Brix.
After that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer
followed by addition of antioxidant ascorbic acid (0.05-0.1%), emulsifier (i.e.
pectin 0.05-0.1%) and common salt (0.1-0.15%). After this acidified juice was
homogenized followed by clarification of juice by using centrifuge at 2000-5000
rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized
packaging followed by steeping of packaged juice in water at 95-100° C for 15-20
mins. Subsequently the sterilized juice was stored below at 10° C .
Example 2 :

cleaning, sorting, washing , scrubbing of peel to remove the wax followed by
possible juice yield. Approx. 550 litre juice (TSS 2 1 ° Brix) Were obtained and the
juice was then filtered through filter press. TSS (Total Soluble Solids), pH were
recorded and juices were subjected to physico-chemical and sensory evaluation.
This juice was then collected in chilling tanks (at 5°C or below). After extraction,
dilution of juice was done by adjusting TSS approx. 15.1° Brix. After that pH of
filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by
addition of antioxidant ascorbic acid (0.05-0.1 %), common salt (0.1%),
emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%) and natural ginger flavor (95
ml). After this acidified juice was homogenized followed by clarification of juice
by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then
separated and filled in sterilized packaging followed by steeping of packaged juice
in water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored
below at 10° C for few hours and then transferred at room temperature.
Example 3 :

cleaning, sorting, washing, scrubbing of peel to remove the wax followed by
dilution of juice was done by adjusting TSS approx. 15.5° Brix. After that pH of
addition of antioxidant ascorbic acid (0.05-0.1%), common salt (0.1%), emulsifier
(i.e. pectin 0.05-0.1%), black salt (0.05%), cumin powder (0.20%), black pepper
(0.1%) and natural ginger flavor (95 ml). After this acidified juice was
packaging followed by steeping of packaged juice in water at 95-100°C for 15-20
mins). Subsequently the sterilized juice was stored below at 10°C for few hours
and then transferred at room temperature.
Example 4 :

beverage (1.0 tons). Pre-treatment of the sugarcanes were done which involves
possible juice yield. Approx. 600 litre juice (TSS 22°Brix) Were obtained and the
dilution of juice was done by adjusting TSS approx. 15.5°Brix. After that pH of
(i.e. pectin 0.05-0.1%), black salt (0.05%), and natural mint flavor (65 ml). After
this acidified juice was homogenized followed by clarification of juice by using
centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and
filled in sterilized packaging followed by steeping of packaged juice in water at
95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at
10°C for few hours and then transferred at room temperature.
Example 5 :

dilution of juice was done by adjusting TSS approx. 16 ° Brix. After that pH of
(0.1%) and natural mint flavor (65 ml). After this acidified juice was
Example 6 :

dilution of juice was done by adjusting TSS approx. 15.5 ° Brix. After that pH of
(i.e. pectin 0.05-0.1%), black salt (0.05%), and natural lemon flavor (105 ml).
After this acidified juice was homogenized followed by clarification of juice by
using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then
separated and filled in sterilized packaging followed by steeping of packaged juice
in water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored
below at 10°C for few hours and then transferred at room temperature.
Example 7 :

dilution of juice was done by adjusting TSS approx. 15.5 ° Brix. After that pH of
(0.1%) and natural lemon flavor (105 ml). After this acidified juice was
Example 8 :

juice was then filtered through muslin cloth and sieve. TSS (Total Soluble Solids),
pH were recorded and juices were subjected to physico-chemical and sensory
evaluation. This juice was then collected in chilling tanks (at 5°C or below). After
extraction, dilution of juice was done by adjusting TSS approx. 15° Brix. After
that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed
by addition of antioxidant ascorbic acid (0.05-0.1%), emulsifier (i.e. pectin 0.05-
0.1%), common salt (0.1%), black salt (0.05%), cumin powder (0.20%), black
pepper (0.1%). After this acidified juice was homogenized followed by
clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The
filtrate was then separated and filled in sterilized packaging followed by steeping
of packaged juice in water at 95-100°C for 15-20 mins). Subsequently the
sterilized juice was stored below at 10°C.
[026] The foregoing descriptions of specific embodiments of the present

invention have been presented for purposes of illustration and description only.
They are not intended to be exhaustive or to limit the present invention to the
precise forms disclosed, and obviously many modifications and variations are
possible in light of the above teaching. The embodiments were chosen and
described in order to best explain the principles of the present invention and its
practical application, to thereby enable skilled in the art to best utilize the present
invention and various embodiments with various modifications as are suited to the
particular use contemplated. It is understood that various omission and
substitutions of equivalents are contemplated as circumstance may suggest or
render expedient, but such are intended to cover the application or implementation
without departing from the spirit or scope of the present invention.
We Claim (s):
1. A process for preparing preserved sugarcane juice/beverage in packaged

form without adding chemical preservatives, wherein the process comprising the
following steps of:
- a suitable variety of raw sugarcane selected for preparing sugarcane juice

beverage;
- pre-treatment of sugarcanes were involved cleaning, sorting, washing and

scrubbing followed by blanching (at 90-100°C for 5-10 min.) of scrubbed canes;
- after blanching canes were crushed by motor driven 3 roller juice extractor to
obtain maximum possible juice yield;
- sugarcane juice was then filtered through muslin cloth and sieve and juice yields,
TSS (Total Soluble Solids), pH were recorded and juices were subjected to
physico-chemical and sensory evaluation;
- by following a certain proprietary process of juice extraction which allows: a)

use of any variety of sugarcane; b) minimal infiltration of the skin and peel; c) use
of natural acidity regulator and emulsifier;
- after extraction, dilution of juice was done to a certain TSS (i.e. 10-16°Brix);
- once dilution was done addition of permitted chemicals that includes acidity
regulator ( i.e. Tartrate buffer by adjusting pH 3.5-4.0), antioxidant (ascorbic acid
0.05-0.1%), common salt (0.10-0.20%), emulsifier (i.e. pectin 0.05-0.1%), natural
color and different flavors such as ginger (0.02-0.10% by wt./), mint (0.05-0.10%
by wt./), lemon (0.02-0.10% by wt./), masala (0.10-0.25% by wt./), cumin, black
salt (0.05-0.10% by wt./), black pepper (0.05-0.10% by wt./) and their blends
were performed;
- after pH adjustment, Clarification of juice was done;

- finally this Clarified juice was subjected to bottling, sealing, steeping (at 95-
100°C for 15-20 min.) and storage at room temperature;
2. The process for preparing preserved sugarcane juice/beverage in packaged

form without adding chemical preservatives as claimed in claim 1, wherein the
pre-treatment of sugarcane involves scrubbing of peel to remove the wax and
blanching of scrubbed sugarcane at 90-100°C for 5-10 minutes.

filtration and homogenization of product involves filtration of juice by filter press
to separate the bagasse and particulate matter from juice and homogenization of
acidified juice by way of proper mixing of ingredients such as acidity regulator,
emulsifier, flavour, color and antioxidants.

clarification is being done at 2000-5000 rpm for 2-8 minutes.

steeping (minimal thermal treatment) is being done at 95-100°C for 15-20 min.
6. A formulation for preparing preserved sugarcane juice/beverage in

packaged form without adding chemical preservatives, with the help of pre-
treatment of sugarcane stem, dilution of juice to a certain TSS (i.e. 10-16°Brix),
pH reduction by Tartrate buffer (at 3.5-4.0), addition of common salt (0.10-
0.20%), ascorbic acid (0.05-0.1%), emulsifier/thickener (0.05-0.1%), addition of
different flavors such as ginger (0.02-0.10% by wt./), mint (0.05-0.10% by wt./),
lemon (0.02-0.10% by wt./), masala (0.10-0.25% by wt./), cumin, black salt (0.05-
0.10% by wt./), black pepper (0.05-0.10% by wt./) and their blends,
homogenization and minimal thermal treatment (i.e. steeping).
INTERNATIONAL SEARCH REPORT International application No.
PCT/IB2017/053137
A. CLASSIFICATION OF SUBJECT MATTER

IPC(8) - A23L 2/00; A23L 2/02; A23L 2/04; A23L 2/08; C 13B 10/00; C 1 3B 10/02; C 13B 20/1 6 (201 7.01 )
CPC - A23L 2/04; C 13B 10/02; C 13B 20/1 6; C 1 3B 10/025; C 1 3B 20/1 65 (201 7.08)
According to International Patent Classification (IPC) or to both national classification and IPC
B. FIELDS SEARCHED
Minimum documentation searched (classification system followed by classification symbols)
See Search History document
Documentation searched other than minimum documentation to the extent that such documents are included in the fields searched
Electronic data base consulted during the international search (name of data base and, where practicable, search terms used)
See Search History document
C. DOCUMENTS CONSIDERED T O B E RELEVANT
Category* Citation of document, with indication, where appropriate, o f the relevant passages Relevant to claim No.
U S 6,068,869 A (BENT GINSLOV) 3 0 May 2000 (30.05.2000) entire document 6
W O 2004/054388 A 1 (COUNCIL O F SCIENTIFIC AND INDUSTRIAL RESEARCH) 0 1 July 6

2004 (01 .07.2014) entire document
C N 101 157956 A (BEIJING U E BIOTECHNOLOGY C O LTD) 0 9 April 2008 (09.04.2008) see 1-6
machine translation
W O 2008/106755 A 1 (XAVIER PEREIRA e t al) 12 September 2008 (12.09.2008) entire 1-6

document
Singh e t al., Sensory Evaluation of optimized and Stabilized Sugarcane Juice, International 1-6
Journal of Engineering Research and General Science, Volume 2 , Issue 6 , October-November,
2014, Pgs. 637-648
I Further documents are listed in the continuation o f Box C . | | See patent family annex.
* Special categories of cited documents: "T" later document published after the international filing date or priority
"A" document defining the general state of the art which is not considered date and not in conflict with the application but cited to understand
to be of particular relevance the principle or theory underlying the invention
"E" earlier application or patent but published on or after the international 'X" document of particular relevance; the claimed invention cannot be
filing date considered novel or cannot be considered to involve an inventive
"L" document which may throw doubts on priority claim(s) or which is step when the document is taken alone
cited to establish the publication date of another citation or other
"Y" document of particular relevance; the claimed invention cannot be
special reason (as specified) considered to involve an inventive step when the document is
"O" document referring to an oral disclosure, use, exhibition or other combined with one or more other such documents, such combination
means being obvious to a person skilled in the art
"P" document published prior to the international filing date but later than '&" document member of the same patent family
Date of the actual completion o f the international search Date nf mailing of the international search report
3 0 August 2017
E P 2017
Name and mailing address o f the ISA/US Authorized officer
Mail Stop PCT, Attn: ISA/US, Commissioner for Patents Blaine R . Copenheaver
P.O. Box 1450, Alexandria, V A 22313-1450
Facsimile No. 571-273-8300
Form PCT/ISA/210 (second sheet) (January 201 5)

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(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT)

(19) World Intellectual Property

(54) Title: PRESERVED SUGARCANE JUICE WITHOUT CHEMICAL PRESERVATIVES

FIELD OF THE INVENTION:

[001] The present invention relates to a process for preparing a ready to

BACKGROUND OF THE INVENTION:

[004] Fresh Sugarcane juice is available and consumed in many countries

[005] Sugarcane juice is not sold in packaged form because sugarcane

[007] Therefore in order to overcome the drawbacks criteria the present

OBJECTIVE OF THE INVENTION:

[008] The primary objective of this invention is to provide a process for

[009] Another objective of the present invention is to provide a ready to

[010] Another objective of the present invention is to provide a flavored

SUMMARY OF THE INVENTION:

[012] Accordingly, the present invention provides a process for preparing

BRIEF DESCRIPTION OF THE DRAWINGS:

[014] In the following description, for purpose of explanation, numerous

[015] In one embodiment of the present invention according to Fig.l it

[016] In another embodiment of the present invention provides more

- a suitable variety of raw sugarcane selected for preparing sugarcane juice

- pre-treatment of sugarcanes were involved such as cleaning, sorting, washing

- by following a certain proprietary process of juice extraction which allows: a)

- after pH adjustment (i.e. 3.5-4.0), Clarification of juice was done;

[017] In another embodiment of the present invention is to provide a

[018] Yet in another embodiment of the present invention is to provide

[019] Yet in another embodiment of the present invention is to provide

[021] Yet in another embodiment of the present invention is to provide a

[022] Yet another embodiment of the present invention provides a

[023] Yet another embodiment of the present invention the samples of

[024] Yet another embodiment of the present invention is that it is

[025] Another embodiment of the present invention is that different types

Suitable variety of Sugarcanes was selected for preparing sugarcane juice

Suitable variety of Sugarcanes was selected for preparing sugarcane juice

Suitable variety of Sugarcanes was selected for preparing sugarcane juice

Suitable variety of Sugarcanes was selected for preparing sugarcane juice

Suitable variety of Sugarcanes was selected for preparing sugarcane juice

Suitable variety of Sugarcanes was selected for preparing sugarcane juice

Suitable variety of Sugarcanes was selected for preparing sugarcane juice

Suitable variety of Sugarcanes was selected for preparing sugarcane juice

[026] The foregoing descriptions of specific embodiments of the present

1. A process for preparing preserved sugarcane juice/beverage in packaged

- a suitable variety of raw sugarcane selected for preparing sugarcane juice

- pre-treatment of sugarcanes were involved cleaning, sorting, washing and

- by following a certain proprietary process of juice extraction which allows: a)

- after pH adjustment, Clarification of juice was done;

2. The process for preparing preserved sugarcane juice/beverage in packaged

3. The process for preparing preserved sugarcane juice/beverage in packaged

4. The process for preparing preserved sugarcane juice/beverage in packaged

5. The process for preparing preserved sugarcane juice/beverage in packaged

6. A formulation for preparing preserved sugarcane juice/beverage in

A. CLASSIFICATION OF SUBJECT MATTER

Minimum documentation searched (classification system followed by classification symbols)

See Search History document

C. DOCUMENTS CONSIDERED T O B E RELEVANT

U S 6,068,869 A (BENT GINSLOV) 3 0 May 2000 (30.05.2000) entire document 6

W O 2004/054388 A 1 (COUNCIL O F SCIENTIFIC AND INDUSTRIAL RESEARCH) 0 1 July 6

W O 2008/106755 A 1 (XAVIER PEREIRA e t al) 12 September 2008 (12.09.2008) entire 1-6

Form PCT/ISA/210 (second sheet) (January 201 5)

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